This easy to prepare meal is a two for one, soup and chicken, all in one pot. Serve it with rice or a nice crusty bread. Save any leftover broth for soups or risotto.
Sun Oven Chicken in a Pot
1 onion, quartered
2 carrots, peeled and cut into 3 pieces
2 stalks celery, cut into 3 pieces
1 whole chicken
salt and pepper
4 to 6 cups water
1 bay leaf
4 sprigs fresh flat-leaf parsley
Set Sun Oven out to preheat.
Scatter the onion, carrots, and celery on the bottom of a large roasting pan leaving room in the middle for the chicken. Season the chicken inside and out with salt and pepper. Place the chicken in the roasting pan. Add the water, bay leaf, and parsley. Cover and transfer to the Sun Oven. Cook until the chicken is fork tender, about 2 hours. Discard the bay leaf and parsley. Remove chicken from the broth and carve. Serve with broth and vegetables.
Makes 4 to 6 servings.